the hazelnut crusted fillet with orange and rum reduction is the perfect solution if you want to impress your guests. This second meat dish it is made unique by the fragrant ingredients that enrich it such as orange, rum, hazelnuts and fennel beard.
Ingredients
- 4 beef tenderloin medallions
- 150 g of chopped roasted hazelnuts
- butter
- 1 glass of filtered orange juice
- 1 untreated orange
- 1 clump of fennel beard
- chestnut honey
- 1 small glass of dark rum
- salt
- pepper
How to prepare: Filet in a hazelnut crust with orange and rum reduction
Prepare the hazelnut crusted fillet with orange and rum reduction if you want to serve a dish that will not go unnoticed. This second refined meat dish is prepared from a soft and fine cut, enriched by the crust of hazelnuts, which gives crunch, while preserving its softness.
Thanks to the reduction of orange and rum, this recipe acquires both freshness and softness, while the fennel beard gives a green and spring note.
A word of advice: pay attention to thickness of crushed hazelnuts, which must not be too thin (the crust will lose its crunchiness), nor too thick, otherwise it may not adhere to the meat.
Not only on the palate, but also on an aesthetic level, the fillet in a hazelnut crust with an orange and rum reduction is a delight!
OTHER TASTY RECIPES: Tournedos; Roast Pork With Mustard; Pork tenderloin with apricots and bacon
- Execution
- easy
- Preparation time
- 10 minutes
- Cooking time
-
5 minutes
- Portions
-
4
How to prepare: Filet in a hazelnut crust with orange and rum reduction
To prepare the fillet in a hazelnut crust with orange and rum reduction, brush the slices of beef fillet with honey, then adhere the crushed hazelnuts mixed with the orange zest and the chopped fennel beard, pressing lightly with the tip of the fingers. Heat a generous knob of butter in a pan, arrange the slices of fillet and brown them for about three minutes on each side (they should remain pink in the center). Season with salt and pepper, remove the slices of fillet from the heat and set them aside on the heat.
Prepare the reduction: in the same saucepan, pour the rum, orange juice, a knob of butter, turn up the heat and let reduce until a narrow base is obtained.
Cover the serving dishes with the reduction, spread over the meat and serve the fillet in a hazelnut crust with an orange and rum reduction, accompanied by two slices of peeled orange and a little fennel beard.
.
